Ingredients

• 1 tablespoon olive oil
• 1 pound carrots, cut diagonally into 1/4-inch-thick slices
• 1 cup pomegranate juice
• 1 (3-inch) cinnamon stick
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 3/4 teaspoon coriander seeds, toasted and lightly crushed

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Instructions

1. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking. Add carrots and saut, stirring occasionally, 5 minutes. Add pomegranate juice, cinnamon stick, salt, and pepper and simmer, uncovered, stirring occasionally, until carrots are tender and liquid is reduced to a glaze, 20 to 25 minutes. Add coriander seeds and cook, stirring, 1 minute. Discard cinnamon stick and serve carrots hot or at room temperature.